12:26:01:05.  Terms defining yolk condition. The following terms define the condition of the yolk in determining the quality of individual eggs:

          (1)  "Outline slightly defined," (AA quality) a yolk outline that is not distinctly indicated and appears to blend into surrounding white as the egg is twirled;

          (2)  "Outline fairly well defined," (A quality) a yolk outline that is discernible but not clearly outlined as the egg is twirled;

          (3)  "Outline plainly visible," (B quality) a yolk outline that is clearly visible as a dark shadow when the egg is twirled;

          (4)  "Enlarged and flattened," (B quality) a yolk in which the yolk membranes and tissues have weakened and moisture has been absorbed from the white to such an extent that it appears definitely enlarged and flat;

          (5)  "Practically free from defects," (AA or A quality) a yolk that shows no germ development but may show other very slight defects on its surface;

          (6)  "Serious defects," (B quality) a yolk that shows well developed spots or areas and other serious defects, such as olive yolks, which do not render the egg inedible;

          (7)  "Clearly visible germ development," (B quality) a development of the germ spot on the yolk of a fertile egg that has progressed to a point where it is plainly visible as a definite circular area or spot with no blood in evidence;

          (8)  "Blood due to germ development," blood caused by development of the germ in a fertile egg to the point where it is visible as definite lines or as a blood ring. Such an egg is classified as inedible.

          Source: SL 1975, ch 16, § 1; 8 SDR 89, effective January 24, 1982; 12 SDR 102, effective December 25, 1985; 12 SDR 128, 12 SDR 154, effective July 1, 1986.

          General Authority:SDCL 39-11-7.

          Law Implemented:SDCL 39-11-7.